we started with a hot and sour soup - the heat comes from the chili sauce and also the white pepper...beware. if it's too hot, add more water and a teaspoon of sugar.
white vinegar, chicken stock, *white pepper, chili sauce, salt and beech mushrooms. the beech mushrooms look a lot of like the japanese enoki mushrooms.
white pepper is key, black doesn't work. put all the ingredients into a pan and heat. at the end, stir in a tablespoon of cornflour to thicken, then add a beaten egg very slowly. garnish with chopped spring onions.
the main course was fish in a brown butter sauce, with arroz poblano... the arroz poblano is a green rice (mexican) - cilantro being key.
pudding was cheese from cowgirl creamery - an aged goat gouda and the most delicious cheese called red hawk. both highly recommended. bread from lyon bakery (of course).
